JP3664730B2 - Marshmallow with limited meltability - Google Patents
Marshmallow with limited meltability Download PDFInfo
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- JP3664730B2 JP3664730B2 JP51634396A JP51634396A JP3664730B2 JP 3664730 B2 JP3664730 B2 JP 3664730B2 JP 51634396 A JP51634396 A JP 51634396A JP 51634396 A JP51634396 A JP 51634396A JP 3664730 B2 JP3664730 B2 JP 3664730B2
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- 235000006576 Althaea officinalis Nutrition 0.000 title claims description 73
- 235000001035 marshmallow Nutrition 0.000 title claims description 73
- 244000208874 Althaea officinalis Species 0.000 title 1
- 241001307241 Althaea Species 0.000 claims description 72
- 229920002472 Starch Polymers 0.000 claims description 29
- 239000008107 starch Substances 0.000 claims description 29
- 235000019698 starch Nutrition 0.000 claims description 29
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 15
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 15
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 15
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 15
- 239000006188 syrup Substances 0.000 claims description 13
- 235000020357 syrup Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 108010010803 Gelatin Proteins 0.000 claims description 11
- 229920000159 gelatin Polymers 0.000 claims description 11
- 239000008273 gelatin Substances 0.000 claims description 11
- 235000019322 gelatine Nutrition 0.000 claims description 11
- 235000011852 gelatine desserts Nutrition 0.000 claims description 11
- 240000008042 Zea mays Species 0.000 claims description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 9
- 235000005822 corn Nutrition 0.000 claims description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 229910019142 PO4 Inorganic materials 0.000 claims description 8
- 239000008121 dextrose Substances 0.000 claims description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 7
- 239000010452 phosphate Substances 0.000 claims description 7
- 235000021317 phosphate Nutrition 0.000 claims description 6
- 239000000523 sample Substances 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 description 25
- 235000009508 confectionery Nutrition 0.000 description 13
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 6
- 238000009472 formulation Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000000499 gel Substances 0.000 description 4
- 239000003086 colorant Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000155 melt Substances 0.000 description 3
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 3
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 238000006073 displacement reaction Methods 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 2
- 235000012820 baking ingredients and mixes Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004677 hydrates Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
- Diaphragms For Electromechanical Transducers (AREA)
- Seasonings (AREA)
Description
発明の分野
本発明は、耐融解性（melt resistant properties）を有するマシュマロ菓子に関する。
発明の背景
マシュマロは、シロップ混合物中に、空気の軽い、ふんわりとした白いエマルションを製造するために室温以上の温度でシロップをホイップすることにより製造される周知の菓子である。バッチ方法では、砂糖、グルコース、水及び他の成分、例えば、スターチ、塩及びフレーバー剤を加熱してシロップを形成させ、これにゼラチン溶液を加える。次いで、この混合物をオープンビーター内に入れるか、そうでない場合には攪拌して、均一に空気を含ませた塊（mass）を製造し、これをスターチ型中にキャストまたは射出する。
米国特許第２，８４７，３１１号（Doumakら）は、泡立てた均一な塊をスターチでコーティングしたコンベヤベルト上に押し出してマシュマロを製造する連続方法について開示している。マシュマロの押し出しストランドをシリンダー状に切断し、追加のスターチをマシュマロの切断片に加える。
典型的なマシュマロ製品は、標準のベーキング条件、即ち３５０°Ｆで２０分などの高温下では、その本体（identity）及びテキスチャーを維持することが不可能なので、高温方法（例えば、ベーキング）では使用され得ない。熱に暴露されると、マシュマロの気泡は膨張し、ゼラチンは不安定となって、気泡が破壊し、マシュマロは、ベーカリー生地中に溶解するシロップ状の液体状態に変化してしまうのである。この特性により、マシュマロ成分を識別するマシュマロ製品の性質が失われてしまうため、マシュマロをベーキング成分として使用することが限定されていた。
１９９３ＦＭＣ成分パンフレットは、ベーカリー安定性マシュマロ（ＢＳＭ）を開示している。しかしながら、ＢＳＭは、大きな気泡を有しており、弾力性テキスチャーが不足し、そして非常に緻密である。
従って、二次的な機能性、即ち、通常のマシュマロの外観とテキスチャーを有し、ベーキング時に耐融解性を示すマシュマロ菓子を提供することが望まれている。
発明の概要
本発明は、通常のマシュマロの外観とテキスチャーをもつ融解性が制限されたマシュマロ製品に関する。本発明によるマシュマロ菓子は、コーンシロップ、砂糖、デキストロース、水、スターチ、ゼラチン、微晶質セルロース及び燐酸塩を含む。マシュマロ菓子製品は、マシュマロ菓子の耐融解性を提供するために、スターチと微晶質セルロースとの予定された割合を有する。
『融解性が制限されたマシュマロ（melt restricted marshmallow）』という用語は、通常のマシュマロの外観とテキスチャーを有し、尚１００°Ｆ〜３７５°Ｆの温度で５〜４５分間耐融解性を示す、空気を含ませた菓子組成物を意味するものとする。
発明の詳細な説明
本発明のマシュマロ菓子製品中で用いるコーンシロップは、約７５〜約８５％固体で、約５５〜約７０のＤＥを有し、マシュマロ菓子製品中に約５０％〜約７６％のレベルで存在する。砂糖は、約１５％〜約３０％のレベルで存在する。デキストロースは、約４％〜約１５％のレベルで存在する。添加する水は、約３％〜約１１％のレベルで存在する。添加する水と成分により提供される水の両方を含む全体としての水は、約１０％〜約３０％のレベルである。ゼラチンは、約１．０％〜約３．５％のレベルで存在する。
スターチは、冷水膨潤性の粒状スターチである。この種のスターチは公知であり、市販されている。このようなスターチの一種は、商品名「ＭＩＲＡ−ＧＥＬ（登録商標）４６３」（A.E.Staley Manufacturing Co.）として市販されている。この種のスターチは、室温で水と水和し、最初に粘稠で滑らかなコンシステンシーを形成し、次いで弾力性のコロイド状ゲル構造に固まる。スターチは約１．５％〜約５％のレベルで存在する。スターチは、コーンスターチが好ましい。
ＦＭＣコーポレーションの２種類の特に好ましい微晶質セルロース製品が、商品名「ＡＶＩＣＥＬ（登録商標）ＲＣ−５９１」及び「ＡＶＩＣＥＬ（登録商標）ＣＬ−６１１」として公知である。ＲＣ−５９１は、０．１％未満が６０ーメッシュふるいに保持されるような粒径の白い水分散性のパウダーであり、８９部の微晶質セルロースと１１部のナトリウムカルボキシメチルセルロースによって製造されることが公知である。ＣＬ−６１１は、８５部の微晶質セルロースと１５部のナトリウムカルボキシメチルセルロースから製造される。微晶質セルロースは、約０．５％〜約２．０％のレベルで存在する。
燐酸塩は、約０．０５％〜約０．１５％のレベルで含まれる。燐酸塩は、プロセスチーズの製造で通常使用される乳化塩であってもよい。これらの例としては、ピロ燐酸四ナトリウム、ヘキサメタ燐酸ナトリウム及び燐酸三ナトリウムが挙げられる。本明細書中で用いるパーセントは全て、他に示さない限り、マシュマロ製品の重量をベースとする重量パーセントである。燐酸塩はピロ燐酸四ナトリウムが好ましい。着色剤及びフレーバー剤も少量含み得る。
融解性が制限されたマシュマロの密度は、エチレングリコールを使用して２２℃で液体置換により測定した。本発明のマシュマロの密度は、１．０ｇ／ｃｃ未満である。マシュマロの密度は、０．５０ｇ／ｃｃ未満であるのが好ましい。融解性が制限されたマシュマロは、２ｍｍ／秒で３ｍｍ直径のブラントプローブで深さ６ｍｍまで測定した時に１００ｇ−力のテキスチャー未満を有する。マシュマロは、好ましくは７２ｇ−力未満のテキスチャーを有する。テキスチャーは、ＴＡ−ＴＸ２テキスチャーアナライザー及びインストロンユニバーサルテキスチャー装置などの食品業界で通常使用される任意の堅さ測定装置により測定され得る。
本発明の重要な特徴は、スターチと微晶質セルロースの特定の割合が提供される点にある。特に論理的な根拠はないが、ホイップしたマシュマロ菓子を提供するためにシロップをホイップする間に、ホイップした気泡の回りのゼラチンゲルが気泡を安定化させるのだと考えられている。スターチと微晶質セルロースが、短時間のうちに強い、弾力性のゲルに固化し、より安定な気泡を作り出す。ホイップ菓子を加熱すると、ゼラチンが１８０°Ｆ付近で変性して、生地中に融解するが、スターチと微晶質セルロースは、熱の暴露された時にも流れるのに耐えて、形及び堅さを維持する。スターチと微晶質セルロースの割合は、約１．５：１．０〜約３．５：１．０の範囲であるのが好ましい。
融解性が制限されたマシュマロ菓子を製造するために本発明の方法では、微晶質セルロース、スターチ及び１／４の砂糖をドライブレンドする。１／３のコーンシロップ、残りの砂糖、水及びデキストロース全部をドライブレンドしながらジャケット付きケトル中に導入する。混合物を１〜４時間調理し、約２２０°Ｆ〜約２８０°Ｆの温度にする。残りのコーンシロップを添加し、混合物を約１５０°Ｆ〜約１８０°Ｆの温度に冷却する。次いでゼラチン溶液を任意のフレーバー剤、燐酸塩及び着色剤と一緒に混合物に添加する。混合物を約１４０°Ｆ〜約１７０°Ｆの温度に冷却する。
連続自動ビーター−ミキサーを介して混合物を移すことにより混合物に気泡を含ませ、この混合物をさらにスクレープド表面熱交換器を介して混合物を移すことにより、約１００°Ｆ〜約１１０°Ｆの温度に冷却した。押出前に、密度を約３５０〜約４００グラム／１２００ｍｌのレベルに標準化する。次いでマシュマロ菓子製品をスターチをまぶしたベルト上に複数のシリンダー状のストランドに押し出す。マシュマロ製品を適当なサイズに切断し、シリンダー状マシュマロを提供する。しかしながら、マシュマロ製品は、消費者の仕様に併せて形成または切断し得る。マシュマロは、タンブラー中で過剰の振りかけ用スターチを振りかける。
以下の実施例は、本発明の種々の特徴を示すものであるが、付記請求項に示されるように本発明の範囲を限定するものではない。
実施例１
以下の配合物を使用して、耐融解性の、通常のマシュマロの外観とテキスチャーを有するマシュマロ製品を製造した。
上記の配合物及び方法により製造したマシュマロ製品を種々のベーカリー生地中に導入し、種々の温度で適当な時間（表を参照のこと）ベークすると、マシュマロ製品はその形状を維持し、ベーキング用途に於いてもマシュマロ製品として認知可能であった。
以下のベーカリー安定性マシュマロ（ＢＳＭ）配合物は、１９９３ＦＭＣパンフレットに記載されたものである。
実施例３
本発明の融解性が制限されたマシュマロ（ＭＲＭ）を２種類のベーカリー安定性マシュマロ（ＳＢＭ）配合物に対して、密度及びテキスチャーに関して測定した。密度（Ｄ）はエチレングリコールを使用して２２℃で液体置換により測定した。表２は、結果をグラム／ｃｃで測定したまま示したものである。
Background of the invention Marshmallow is a well-known confectionery made by whipping syrup in a syrup mixture at a temperature above room temperature to produce a light, fluffy white emulsion. In the batch method, sugar, glucose, water and other ingredients such as starch, salt and flavoring are heated to form a syrup, to which a gelatin solution is added. The mixture is then placed in an open beater or otherwise stirred to produce a uniformly aired mass that is cast or injected into a starch mold.
U.S. Pat. No. 2,847,311 (Doumak et al.) Discloses a continuous process for producing marshmallows by extruding a foamed uniform mass onto a conveyor belt coated with starch. Cut the extruded marshmallow strand into a cylinder and add additional starch to the marshmallow cut pieces.
Typical marshmallow products are used in high temperature methods (eg baking) because they cannot maintain their identity and texture under standard baking conditions, ie at high temperatures such as 20 minutes at 350 ° F. Can't be done. When exposed to heat, the marshmallow bubbles expand, the gelatin becomes unstable, the bubbles break, and the marshmallow changes to a syrupy liquid state that dissolves in the bakery dough. Because of this characteristic, the properties of marshmallow products that identify marshmallow ingredients are lost, limiting the use of marshmallows as baking ingredients.
The 1993 FMC component brochure discloses bakery stable marshmallows (BSM). However, BSM has large bubbles, lacks elastic texture, and is very dense.
Accordingly, it is desirable to provide marshmallow confectionery that has secondary functionality, i.e., the appearance and texture of normal marshmallows, and exhibits resistance to melting when baked.
SUMMARY OF THE INVENTION The present invention relates to marshmallow products with limited meltability having the appearance and texture of normal marshmallows. The marshmallow confectionery according to the present invention comprises corn syrup, sugar, dextrose, water, starch, gelatin, microcrystalline cellulose and phosphate. Marshmallow confectionery products have a predetermined ratio of starch and microcrystalline cellulose to provide the melt resistance of marshmallow confectionery.
The term “melt restricted marshmallow” has the appearance and texture of a normal marshmallow and still exhibits melting resistance at temperatures between 100 ° F. and 375 ° F. for 5 to 45 minutes. It shall mean a confectionery composition containing air.
Detailed description of the invention The corn syrup used in the marshmallow confectionery product of the present invention is about 75 to about 85% solids, has a DE of about 55 to about 70, and about 50% in the marshmallow confectionery product. Present at a level of ~ 76%. Sugar is present at a level of about 15% to about 30%. Dextrose is present at a level of about 4% to about 15%. The added water is present at a level of about 3% to about 11%. The total water, including both the water added and the water provided by the ingredients, is at a level of about 10% to about 30%. Gelatin is present at a level of about 1.0% to about 3.5%.
The starch is a cold water swellable granular starch. This type of starch is known and commercially available. One type of such starch is commercially available under the trade name “MIRA-GEL (registered trademark) 463” (AEStaley Manufacturing Co.). This type of starch hydrates with water at room temperature, first forms a viscous and smooth consistency, and then hardens into an elastic colloidal gel structure. Starch is present at a level of about 1.5% to about 5%. The starch is preferably corn starch.
Two particularly preferred microcrystalline cellulose products from FMC Corporation are known under the trade names “AVICEL® RC-591” and “AVICEL® CL-611”. RC-591 is a white water-dispersible powder with a particle size such that less than 0.1% is retained on a 60-mesh sieve and is made with 89 parts microcrystalline cellulose and 11 parts sodium carboxymethylcellulose. It is known. CL-611 is made from 85 parts microcrystalline cellulose and 15 parts sodium carboxymethylcellulose. Microcrystalline cellulose is present at a level of about 0.5% to about 2.0%.
Phosphate is included at a level of about 0.05% to about 0.15%. The phosphate may be an emulsified salt commonly used in the manufacture of processed cheese. Examples of these include tetrasodium pyrophosphate, sodium hexametaphosphate and trisodium phosphate. All percentages used herein are weight percentages based on the weight of the marshmallow product, unless otherwise indicated. The phosphate is preferably tetrasodium pyrophosphate. Coloring and flavoring agents can also be included in small amounts.
The density of marshmallows with limited meltability was measured by liquid displacement at 22 ° C. using ethylene glycol. The density of the marshmallow of the present invention is less than 1.0 g / cc. The marshmallow density is preferably less than 0.50 g / cc. Marshmallows with limited meltability have less than 100 g-force texture when measured to a depth of 6 mm with a 3 mm diameter blunt probe at 2 mm / sec. The marshmallow preferably has a texture of less than 72 g-force. The texture can be measured by any firmness measuring device commonly used in the food industry, such as the TA-TX2 texture analyzer and Instron universal texture device.
An important feature of the present invention is that a certain proportion of starch and microcrystalline cellulose is provided. Although there is no particular rationale, it is believed that the gelatin gel around the whipped bubbles stabilizes the bubbles while whipping the syrup to provide whipped marshmallow confectionery. Starch and microcrystalline cellulose solidify into a strong, elastic gel in a short time, creating more stable bubbles. When the whipped confectionery is heated, the gelatin is denatured around 180 ° F. and melts into the dough, but the starch and microcrystalline cellulose resist the flow even when exposed to heat, and have a shape and firmness. maintain. The ratio of starch to microcrystalline cellulose is preferably in the range of about 1.5: 1.0 to about 3.5: 1.0.
In order to produce a marshmallow confectionery with limited meltability, the process of the present invention dry blends microcrystalline cellulose, starch and 1/4 sugar. One-third of the corn syrup, the remaining sugar, water and dextrose are all introduced into the jacketed kettle while dry blending. The mixture is cooked for 1-4 hours and brought to a temperature of about 220 ° F to about 280 ° F. The remaining corn syrup is added and the mixture is cooled to a temperature of about 150 ° F to about 180 ° F. The gelatin solution is then added to the mixture along with any flavoring agents, phosphates and colorants. Cool the mixture to a temperature of about 140 ° F to about 170 ° F.
Continuous automatic beater-bubbles are introduced into the mixture by transferring the mixture through a mixer and the mixture is further transferred to a temperature of about 100 ° F. to about 110 ° F. by transferring the mixture through a scraped surface heat exchanger. Cooled down. Prior to extrusion, the density is standardized to a level of about 350 to about 400 grams / 1200 ml. The marshmallow confectionery product is then extruded into a plurality of cylindrical strands on a belt coated with starch. The marshmallow product is cut to an appropriate size to provide a cylindrical marshmallow. However, marshmallow products can be formed or cut to consumer specifications. Marshmallow sprinkles excess sprinkling starch in a tumbler.
The following examples illustrate various features of the present invention, but are not intended to limit the scope of the invention as set forth in the appended claims.
Example 1
The following formulation was used to produce a marshmallow product with a melt resistant, normal marshmallow appearance and texture.
When the marshmallow product produced by the above formulation and method is introduced into various bakery dough and baked at various temperatures for an appropriate time (see table), the marshmallow product maintains its shape and is ready for baking applications. It was also recognized as a marshmallow product.
The following bakery-stable marshmallow (BSM) formulations are those described in the 1993 FMC brochure.
Example 3
The meltability limited marshmallow (MRM) of the present invention was measured in terms of density and texture for two bakery stable marshmallow (SBM) formulations. Density (D) was measured by liquid displacement at 22 ° C. using ethylene glycol. Table 2 shows the results as measured in grams / cc.
Claims (24)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US08/340,088 US5532017A (en) | 1994-11-14 | 1994-11-14 | Melt restricted marshmallow |
| US08/340,088 | 1994-11-14 | ||
| PCT/US1995/014954 WO1996014758A1 (en) | 1994-11-14 | 1995-11-13 | Melt restricted marshmallow |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10509323A JPH10509323A (en) | 1998-09-14 |
| JP3664730B2 true JP3664730B2 (en) | 2005-06-29 |
Family
ID=23331821
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP51634396A Expired - Fee Related JP3664730B2 (en) | 1994-11-14 | 1995-11-13 | Marshmallow with limited meltability |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US5532017A (en) |
| EP (1) | EP0786942A4 (en) |
| JP (1) | JP3664730B2 (en) |
| AU (1) | AU690790B2 (en) |
| CA (1) | CA2205225C (en) |
| FI (1) | FI972015A (en) |
| NZ (1) | NZ297264A (en) |
| WO (1) | WO1996014758A1 (en) |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6180158B1 (en) | 1998-06-12 | 2001-01-30 | General Mills, Inc. | Process for aerated confection |
| US6387432B1 (en) | 1998-06-12 | 2002-05-14 | General Mills, Inc. | Dried marshmallow methods of preparation for increasing bowl life |
| US6432460B1 (en) * | 1998-06-12 | 2002-08-13 | General Mills, Inc. | Food product and method of preparation |
| US6436455B2 (en) | 1998-06-15 | 2002-08-20 | General Mills, Inc. | Multi-colored aerated confectionery products |
| BR9915276A (en) * | 1998-11-13 | 2001-08-07 | Warner Lambert Co | Soft non-burning confectionery compounds and methods of making them |
| US6495179B1 (en) | 1999-04-23 | 2002-12-17 | General Mills, Inc. | Appearance modified aerated confection and method of preparation |
| US6207216B1 (en) * | 1999-04-23 | 2001-03-27 | General Mills, Inc. | Quickly dissolving aerated confection and method of preparation |
| US6197355B1 (en) * | 1999-09-09 | 2001-03-06 | General Mills, Inc. | Method and apparatus for processing an aerated confectionery foam rope |
| US6376003B1 (en) * | 1999-10-16 | 2002-04-23 | Shade Foods, Inc. | Low density marshmallow-like products and methods of producing the same |
| AU2001238563A1 (en) * | 2000-02-22 | 2001-09-03 | Aurora Foods, Inc. | Marshmallow-cereal crisp confection kit |
| US20030211217A1 (en) * | 2002-05-07 | 2003-11-13 | Franco Milani | Product and process for delivering flavoring agents to food products |
| US20040131743A1 (en) * | 2003-01-06 | 2004-07-08 | Diran Ajao | Quickly dissolving aerated confections and methods of preparation |
| US7329428B2 (en) * | 2003-10-28 | 2008-02-12 | Kraft Foods Holdings, Inc. | Process for manufacture of aerated confections with dry blend of sugar and gelatin |
| US20060008569A1 (en) * | 2004-07-07 | 2006-01-12 | Broz Richard T | Marshmallow-type adhesive food composition, and method for manufacturing same |
| JP6579427B2 (en) * | 2015-07-08 | 2019-09-25 | 一般社団法人日本マシュマロフォンダント協会 | Confectionery and method for producing confectionery |
| KR102531429B1 (en) * | 2022-08-10 | 2023-05-11 | 김현정 | Easily formable marshmallow and method for manufacturing the same |
Family Cites Families (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2847311A (en) * | 1956-04-17 | 1958-08-12 | Nat Dairy Prod Corp | Confection and process for producing the same |
| US3062661A (en) * | 1960-10-31 | 1962-11-06 | Nat Dairy Prod Corp | Method of making marshmallow |
| US3067037A (en) * | 1960-12-02 | 1962-12-04 | American Viscose Corp | Foamable products containing disintegrated cellulose crystallite aggregates |
| US3206315A (en) * | 1962-12-03 | 1965-09-14 | American Agricultural Chem Co | Method of making marshmallow |
| US3607309A (en) * | 1968-11-01 | 1971-09-21 | Kraftco Corp | Preparation of marshmallow with milk solids |
| US3682659A (en) * | 1970-04-30 | 1972-08-08 | Kraftoo Corp | Marshmallow confection |
| FR2210352B1 (en) * | 1972-12-20 | 1976-01-30 | Foods General France Fr | |
| DE2458650C3 (en) * | 1974-12-09 | 1980-03-20 | Battelle Memorial Institute, Carouge, Genf (Schweiz) | Low energy foods |
| US4120987A (en) * | 1977-07-05 | 1978-10-17 | A. E. Staley Manufacturing Company | Aerated confections |
| US4189502A (en) * | 1977-11-15 | 1980-02-19 | Maryland Cup Corporation | Marshmallow variegate for frozen confections and frozen confections containing same |
| US4323588A (en) * | 1980-08-07 | 1982-04-06 | Life Savers, Inc. | Aerated confections |
| US4861604A (en) * | 1986-07-01 | 1989-08-29 | Frito-Lay, Inc. | Sheetable thermostable filling composition |
| US4714620A (en) * | 1986-12-12 | 1987-12-22 | Warner-Lambert Company | Soft, sugarless aerated confectionery composition |
| US5035907A (en) * | 1989-07-31 | 1991-07-30 | Leonard Baking Co., Inc. | Method of making and using an assembly for decorating pastries |
| US5429830A (en) * | 1994-07-08 | 1995-07-04 | Fmc Corporation | Marshmallow-type confections |
-
1994
- 1994-11-14 US US08/340,088 patent/US5532017A/en not_active Expired - Lifetime
-
1995
- 1995-11-13 JP JP51634396A patent/JP3664730B2/en not_active Expired - Fee Related
- 1995-11-13 NZ NZ297264A patent/NZ297264A/en not_active IP Right Cessation
- 1995-11-13 WO PCT/US1995/014954 patent/WO1996014758A1/en not_active Application Discontinuation
- 1995-11-13 AU AU42381/96A patent/AU690790B2/en not_active Ceased
- 1995-11-13 EP EP95940725A patent/EP0786942A4/en not_active Ceased
- 1995-11-13 CA CA002205225A patent/CA2205225C/en not_active Expired - Fee Related
-
1997
- 1997-05-13 FI FI972015A patent/FI972015A/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| US5532017A (en) | 1996-07-02 |
| MX9703500A (en) | 1997-10-31 |
| JPH10509323A (en) | 1998-09-14 |
| FI972015A (en) | 1997-07-09 |
| CA2205225C (en) | 2005-10-18 |
| EP0786942A4 (en) | 1999-06-23 |
| NZ297264A (en) | 1999-01-28 |
| WO1996014758A1 (en) | 1996-05-23 |
| AU690790B2 (en) | 1998-04-30 |
| FI972015A0 (en) | 1997-05-13 |
| EP0786942A1 (en) | 1997-08-06 |
| AU4238196A (en) | 1996-06-06 |
| CA2205225A1 (en) | 1996-05-23 |
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